Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon (5ml) baking soda
  • ½ teaspoon (2.5ml) baking powder
  • ¼ teaspoon (1.25ml) salt
  • 2 large eggs
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon (5ml) vanilla extract
  • 1 (8 ounce/227g) can crushed pineapple, undrained
  • ½ cup (50g) shredded coconut, sweetened or unsweetened, plus extra for topping (optional)
  • 2 tablespoons (30ml) milk or pineapple juice (optional, for glaze)
  • 1 cup (120g) powdered sugar (optional, for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan (or line with parchment paper).
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the eggs, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the undrained crushed pineapple and shredded coconut.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Optional Glaze: While the bread cools, whisk together the milk/pineapple juice and powdered sugar until smooth. Drizzle over the cooled bread.